Winery owner Robert Renzoni and winemaker Olivia Bue of Robert Renzoni Vineyards are looking to the past to plan for the future of their winemaking.
Bue recently showed Patch around the vineyard and inside the barrel room where they are testing ancient winemaking practices of fermenting inside large, Roman-style amphorae jars, one of terra cotta clay and one of cement. When the experiment is complete and a full tasting compares the results, they will better understand the impact of the different fermentations and the impacts the new containers have on the wines, she said.
The jars are expected to soften the tannins and increase the texture of the wines they produce, she said. It is a winemaking practice that is one of the oldest in the craft, according to Bue.
Though they are not the only winery in the valley to use the amphorae jars, they are intent on perfecting the process, she said.
For 2023, Renzoni Vineyards is testing a single varietal grape—a locally grown Vermentino— to determine how the differing jars enhance or detract from the wine. A third batch of the same varietal will be processed in stainless steel, as per usual, she said.
Later, they will sample the wines as they ferment and determine which process works best. The expected result will be a light white, think Sauvignon Blancs or Pinot Grigios, in flavor.
According to Grapevine Magazine, clay amphorae will yield wine with flavors somewhere in the middle (of stainless steel and oak).
Clay, on the other hand, is an excellent thermal conductor, which releases the heat from fermentation, leaving little to no need for temperature control. Inside, the wine evolves slowly, preserving the fresh and fruity aromas, the magazine said. The vessels can last for decades and can create competitive wines of any variety, according to the article.
The rest of the harvest was crushed and prepped to ferment and ultimately rest in toasted oak barrels selected by Bue and Renzoni earlier in the year.
Wine benefits from fermenting and aging in amphora due to the unique properties of the vessel. While oak barrels are porous, allowing exposure to oxygen and flavor from the wood's tannins, stainless steel tanks create wine in an oxygen-free environment. Wine made in stainless tanks is returned fresh and crisp, according to the article.
Building a sustainable winery...
Robert Renzoni Winery is also incorporating more sustainable gardening methods than ever to stay on the cutting edge as the most sustainable winery in the Temecula Valley. Their harvest occurs 100% in Temecula Valley, both on the property and private vineyards contracted with Renzoni.
After the harvest, casks of Sangiovese, Petite Syrah, Chardonnay, and other blends signature to the vineyard await the perfect combination of art, science, and patience in anticipation of a 2023 label.
Still, winery managers and winemakers are constantly looking forward to what's next and planning years in advance.
In the vineyard, new Montepulciano vines have replaced a stretch of 28-year-old Cabernet Sauvignon.
The addition of the vines is part of Renzoni's long-term plan for the property, she said.
Bue loves the hands-on work of making wine, including the desire to make each vintage better than the last.
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